Gingerbread Blondies

Name: Gingerbread Blondies
Yield: 0
Ingredients: 1 cup butter, melted; 1 1/2 cups packed brown sugar; 2 eggs; 1/4 cup molasses; 2 tsp vanilla extract; 2 1/4 cups Robin Hood® Original All Purpose Flour; 2 1/2 tsp ground ginger; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; Pinch of cloves; 1 tsp baking soda; 1/4 tsp kosher salt; Ginger Buttercream:; 1/2 cup butter, softened; 2 tbsp molasses; 2 cups icing sugar; 1/2 tsp ground ginger; 1-2 tbsp milk; Crystallized Ginger, chopped, for garnish, optional

Makes: 24 pieces

Prep Time N/A

Cook Time N/A

Serves N/A

Difficulty N/A

Ingredients

1 cup butter, melted
1 1/2 cups packed brown sugar
2 eggs
1/4 cup molasses
2 tsp vanilla extract
2 1/4 cups Robin Hood® Original All Purpose Flour
2 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of cloves
1 tsp baking soda
1/4 tsp kosher salt
Ginger Buttercream:
1/2 cup butter, softened
2 tbsp molasses
2 cups icing sugar
1/2 tsp ground ginger
1-2 tbsp milk
Crystallized Ginger, chopped, for garnish, optional

Directions

Preheat oven to 350°F (180°C). Grease a 9” x 13” (3L) baking pan and line with parchment paper.

Step 2: Blondie:

Mix together first 5 ingredients in large bowl. Add remaining dry ingredients and mix until combined. Pour into prepared pan. Bake in preheated oven 25-30 minutes or until edges are lightly browned and centre is shiny. Cool on wire rack. Blondie will sink slightly while cooling.

Step 3: Ginger Buttercream:

Beat butter, molasses, icing sugar and ground ginger in large bowl of electric mixer. Gradually beat in 1 tbsp (15mL) milk. Add additional milk if necessary, to achieve a smooth, spreadable consistency.

Spread cooled blondie with icing and top with chopped crystallized ginger if desired.